Oregon Contractor Requires Versatility in Limited Space | Brass Nut

Restaurant: QXY (Qing Xiang Yuan) Dumplings, 2002 S. Wentworth Ave. #103, Chicago, 312-799-1118, www.QXYDumplings.com

In recent years, Engcon has invested heavily in expanding its accessories inventory and today is one of the major players in the development and production of tools for excavators up to 33 tons, according to the manufacturer.

To start us off, Jaime Laurita picked Club Lucky (“I dream about this place at home,” he revealed). Comforting dumplings, noodles and gnocchi were trends this year in several chef picks. It’s all good. From ramen (High Five Ramen) to crab legs (Half Shell) and everything in between, there’s something in this list for everyone.

The ref took a bump, allowing Taichi to hit a low blow and use a Gedo clutch on Finlay for the pin. 

It’s not the only electric we’ve encountered that uses plastic, however here it offers aesthetic potential, while also creating a clean modern vibe that’s in tune with the build and design. It’s a classy, nicely considered build. Leigh Dovey is one to keep an eye on and we look forward to featuring more PJD guitars in the future. 

The Skinny: “An old gem. It’s probably the oldest same-family Italian restaurant. It’s old school-charming with excellent food … best thin-crust pizza … love the grilled calamari and the best prosciutto, wrapped around scallops … great steak, and really inexpensive with lots of food. Seasonal but so worth a trip.”

Elias Theodorou has a stellar overall UFC record of 7-2 and is currently on a two fight winning streak, he’s looking to defend his top fifteen spot and earn a shot at someone ranked above him next. Eryk Anders was through of as a top prospect but that seems to have cooled a bit recently, he’s just 1-2 in his last three fights and is coming off of a loss to Thiago Santos. Anders is trying to avoid his first ever losing streak and move back into the top fifteen rankings. The odds are close but lean towards Theodorou at -130 against an even +100 on Anders.

For chefs still finding their footing, this is a dangerous game to play. The margin of error is so thin it can feel like little more than a radish shaving separates standouts like Oriole and Smyth from second-tier overreachers.

The Skinny: Kym said: “Every year my husband (Chef Aaron Cuschieri) and I travel to Maryland for fresh crab but we were too busy this year for our annual getaway. In order to fulfill my crab craving, Aaron suggested we go to Half Shell, a true Lakeview seafood institution, where I had never been before. They pan-fry the crab for the soft-shell crab on the bun which is exactly how my Grandma used to make it. The fried clams were crispy and soul-soothing and again reminded me of home cooking. They also serve a lollipop with every entree for an added dose of whimsy. The price is also super affordable but be warned, its cash only. My Dad was a sailor and the atmosphere reminded me of somewhere he would have eaten when he was in the navy.”

Umino hit a beautiful bridging german on Ishii for a nearfall. Ishii hit a brainbuster Umino used a la magistral cradle for a nearfall. Ishii applied another crab and got the tapout. 

“Customers are inventing new ways of working,” says Olivier Vasseur, Manitou’s attachment product and market development manager in France. “About 20 years ago, people were using blocks to make a building. Today, they mount sandwich panels. Before, you had pallet forks to move the pallets.

Maven frowns. “Complaints hurt advertising, and we don’t want to drive away subscribers. This is how we pay your salary.”